Chocolate cupcakes with caramel filling and chocolate cream cheese frosting
This tried and tested recipe makes 24 cupcakes – they are moist and yummi and super quick to make.
625 ml (325g) flour
350 ml (280g) sugar
10 ml bicarbonate of soda
2,5 ml salt
200 ml (80g) cacao
350 ml sunflower oil
400 ml buttermilk OR maas
30 ml white wine vinegar
3 eggs
10 ml Vanilla essence
METHOD
- Preheat the oven to 180°C
- Sift together the flour, sugar, bicarbonate of soda, salt and the cacao.
- Mix together the sunflower oil, buttermilk or maas, vinegar, eggs and the vanilla.
- Mix together the dry ingredients with the liquids and mix well to make the batter
- Spoon the batter into 24 muffin cups, they must be three quarter full
- Bake for about 20 minutes at 180°C
- Cool
Chocolate cream cheese frosting
180 g butter (I prefer salted butter), cold but not straight out of the fridge
250 g medium fat cream cheese
375 ml (200 g) sifted icing sugar
200 ml (80g) cacao
5 ml vanilla extract
METHOD
- Beat the butter until light and fluffy. Add the cream cheese and vanilla and beat until very light and fluffy
- Add the icing sugar and sifted cacao (not all at once) and beat well for sugar to dissolve. The frosting must be light and fluffy
TO DECORATE
When the cupcakes are cool, cut out a small cone in the centre of each one and fill with 15 ml caramel. Pipe generously with the chocolate cream cheese frosting. Decorate the cupcakes with chopped Bar-one pieces, chocolate malted puffs, cacao nibs and a drizzle of melted dark chocolate.
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